Thursday, August 25, 2011

I bought tahini sauce last week and haven't done anything with it yet. Last night, I got the baking bug again and decided to make tahini cookies. Surprisingly, they actually came out okay, all without the use of sugar. If you want to make these vegan, take out the honey, add raw sugar (experiment using 1/2 cup to start) and water (again, experiment adding a little at a time). Since they need a binding agent, ground of chia seeds to act like an "egg" should work well. Anyway, I got in the mood to bake last night and try something a little different.

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In a medium sized bowl, combine by hand (mixer would be too much for it) the honey, tahini, and cinnamon togther. Add in the rest of the ingredients.

Using a teaspoon, place the dough on the cookie sheet, placing them about two inches apart. I found that the higher mound you can make, the better. You don't want flat cookies or they will burn very easily and spread.

Bake for about 8 minutes, until the edges are browned, but not burned! Be careful, these can go from done to burned very quickly (yes, I learned quickly). Let cool on the cookie sheet for a few minutes before you attempt to move them onto a cooling rack.

Tuesday, August 23, 2011

A few weeks ago, I had a mental health day (sounds so much better than I took the day off from work because I was stressed and needed to, well, not to be). I went up to Annapolis to hang out with my friend Kelly. It was fantastic. Talked, relaxed, and most importantly, destressed. We made dinner together and since her family doesn't love tuna as much as she, she was excited to have someone share it with (I love ahi tuna). Quite yummy.

Heat a large skillet on high heat for one minute. Coat the pan with the canola oil and let heat up for 30 to 45 seconds. Sprinkle the tuna pieces with salt and pepper (go easy on the salt or it can be very salty with the soy sauce). Sear the tuna for 1-2 minutes on each side, depending on how well-done you like your tuna.

Pour some sauce on a plate. Place the tuna on top and place more sauce on top of the tuna. We ate it with sliced avocado and lime wedges on the side. Delicious! Thanks Kelly!

Monday, August 15, 2011

Katie, a dear co-worker, has decided to go onto greener pastures...ie grad school. In pure foodie fashion, we celebrated with lots and lots of food and goodies. Everything was finger food, with the exception of the chocolate covered homemade cheesecake, served with chocolate dipped strawberries....yes, we go all out at my job. Here is one of the appetizers. (*Note, I used premade frozen pastry dough due to time constraints.)

Cut the pastry dough into small rounds (I used a small cookie cutter). Place on a greased cookie sheet. Preheat the oven to 375 degrees.

In a large skillet, heat the oil and onion over medium heat. Cook until translucent, but not browned. Add in the mushrooms. Cook until the juices begin to be released. Add in the spices. Continue to cook for about 5 minutes. Add in the milk and flour. Stir well. It will become thickened. Take off heat and cool for a few minutes.

Then, using a teaspoon, put the mixture on top of each round. I was worried that the mixture would spread and melt off the rounds once in the oven; however, it did not. So don't be afraid!

Bake for about 15 minutes, or until the tops are lightly browned. Enjoy warm!

Monday, August 8, 2011

Recently my father gave me a grill skillet (let's say it was a 4th of July present...On a side note, I think everyone should celebrate America by giving cookware to each other). I finally busted it out tonight for dinner. I got all different types of veggies and did what other apartment dwellers do. Pretend I have a home with a backyard and in that yard a grill. I marinated the veggies in baggies and everything. Very exciting for me! Yes, it may say something considering I find using new cookware the highlight of my week. :-)

Combine all the ingredients together in ziplock baggies. Close well and make sure the marinade coats the veggies well. Refrigerate for a couple of hours. Then over medium to high heat, cook the veggies on a grill skillet for a few minutes on each side. Serve while hot.

Sunday, August 7, 2011

Last month I made cheese enchiladas. Totally hooked (not a surprise since I've loved them FOREVER!). I got the idea to do cheese enchilads in a slow cooker. I'm trying to actually use my slow cooker other than just during the winter time. And since classes will be starting up soon and my schedule will once again be insane, it would be nice to have easy meals ready to go. Not to mention that I, along with every other person, is trying to save money. So, limiting the eating out if at all possible. (I am determined to get credit card debt free in just under two years...it will be a birthday present to me. Ha! I spoil myself.) Anywho, this is my attempt at a cheese enchilada casserole.

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About Me

I grew up watching and learning from my dad cooking in the kitchen. He somehow managed to take what looked like "nothing to eat" and turn it into a feast. He taught me how to appreciate and love food.
It seems like life has a habit of getting in the way of what we all rather be doing (eating and cooking mostly!). Sometimes you have to slow down and make real food. It's one of the best comforts available.